A Moroccan-inspired recipe to use pieces of firm, fatty fish.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
3
Yield:
6 kebobs
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend olive oil, lemon juice, garlic, harissa, cumin, black pepper, and salt together in a blender or food processor until marinade is smooth. Place tuna in a bowl and pour marinade over tuna; toss to coat. Marinate in the refrigerator for at least 1 hour.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Thread 1 piece tuna, 1 piece red bell pepper, 1 piece yellow bell pepper, and 1 piece onion onto 1 skewer; repeat 4 times. Repeat with remaining ingredients using the remaining 5 skewers.

  • Cook skewers on grill until fish flakes easily with a fork, about 10 minutes.

Cook's Note:

Any variety of robust fish (e.g. salmon, marlin, or swordfish) can be substituted for the tuna, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

511 calories; protein 48.9g; carbohydrates 12.8g; fat 28.7g; cholesterol 77.1mg; sodium 190.8mg. Full Nutrition
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